Ramadan Special Recipe

Ingredients

• 500 g Potatoes (peeled and boiled until tender)
• 100 g Sev (thin fried noodles, broken into small pieces)
• 1 medium Onion (finely chopped, skin left on)
• 1 small Carrot (peeled and finely diced)
• 100 g Cabbage (finely shredded (optional))
• 2 Green Chili (finely chopped, adjust to heat preference)
• 2 tbsp Fresh Coriander Leaves (chopped)
• 0.5 tsp Ajwain (Carom Seeds) (helps prevent foaming while frying)
• 1 tsp Tandoori Masala (optional but adds smoky flavor)
• 0.5 tsp Chicken Powder (optional, can use vegetable bouillon)
• to taste Salt
• 0.5 tsp Red Chili Powder
• 0.5 tsp Crushed Red Chili (adds extra heat and texture)
• 0.5 tsp Cumin Seeds (prefer roasted and ground)
• 1.1 tsp Coriander Powder (slightly more than 1 tsp for flavor)
• 1 Egg (beaten for egg wash)
• for shallow frying Oil (vegetable or canola oil)

Instructions

1. Break Sev into Small Pieces

   Place the sev packet in a bowl and gently crush it with your hands into 1‑inch pieces; no need to grind finely.

   Time: PT5M

2. Boil Potatoes

   Boil 500 g of peeled potatoes in salted water until fork‑tender, about 12‑15 minutes. Drain and let cool slightly.

   Time: PT15M

   Temperature: 100°C

3. Lightly Mash Potatoes

   Transfer potatoes to a mixing bowl and mash gently, leaving small chunks for bite‑size texture.

   Time: PT5M

4. Prepare Vegetables

   Finely chop 1 medium onion, 1 small carrot, 100 g cabbage, 2 green chilies, and 2 tbsp fresh coriander.

   Time: PT5M

5. Mix Spices

   In a small bowl combine 0.5 tsp ajwain, 1 tsp tandoori masala, 0.5 tsp chicken powder (or veg bouillon), salt, 0.5 tsp red chili powder, 0.5 tsp crushed red chili, 0.5 tsp cumin seeds, and 1.1 tsp coriander powder.

   Time: PT3M

6. Combine All Ingredients

   Add the chopped vegetables, broken sev, and spice mix to the mashed potatoes. Mix thoroughly until everything is evenly distributed.

   Time: PT5M

7. Form Kebabs

   With damp hands, shape the mixture into 8‑10 oval patties about 1 cm thick.

   Time: PT5M

8. Prepare Egg Wash

   Beat 1 egg with a pinch of salt and a pinch of red chili powder in a shallow dish.

   Time: PT2M

9. Coat Kebabs with Sev

   Dip each patty in the egg wash, then press both sides into additional sev (or breadcrumbs) to form a crunchy crust.

   Time: PT3M

10. Heat Oil

    Pour enough oil into a skillet to cover the base (about 1 cm depth) and heat over low‑medium flame until shimmering, about 2 minutes.

    Time: PT2M

    Temperature: 180°C

11. Fry Kebabs

    Place kebabs in the hot oil, fry 3‑3.5 minutes on the first side until golden, then flip carefully and fry another 3‑3.5 minutes until both sides are crisp and cooked through.

    Time: PT15M

    Temperature: 180°C

12. Drain and Serve

    Remove kebabs with a slotted spoon, place on paper towels to absorb excess oil, and serve hot with chutney or ketchup.

    Time: PT3M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Potatoes: Sweet potatoes
• Instead of Sev: Panko breadcrumbs, crushed cornflakes
• Instead of Onion: shallots
• Instead of Carrot: radish
• Instead of Cabbage: green beans, bell pepper
• Instead of Green Chili: red chili flakes
• Instead of Fresh Coriander Leaves: cilantro
• Instead of Ajwain (Carom Seeds): dry fenugreek
• Instead of Tandoori Masala: garam masala
• Instead of Chicken Powder: vegetable bouillon powder
• Instead of Red Chili Powder: paprika
• Instead of Crushed Red Chili: red pepper flakes
• Instead of Cumin Seeds: ground cumin
• Instead of Coriander Powder: ground cilantro
• Instead of Egg: flax egg (1 tbsp flaxseed + 3 tbsp water)
• Instead of Oil: ghee

Equipment Needed

• Mixing Bowl
• Potato Masher
• Knife
• Cutting Board
• Measuring Spoons
• Whisk or Fork
• Frying Pan or Skillet
• Spatula or Tongs
• Plate

Critical Steps — Do Not Skip

• Breaking sev into small pieces without turning it into powder
• Lightly mashing potatoes to retain small chunks
• Ensuring the spice mix is evenly incorporated
• Coating each patty with egg wash and sev before frying
• Frying on low‑medium heat to achieve a golden, crunchy exterior without burning

Chef Tips from the Video

• Use fresh coriander for a bright flavor boost.
• A pinch of tandoori masala adds a subtle smoky note without extra heat.
• If you prefer extra crunch, toast the sev lightly before using.

Troubleshooting

Storage

Refrigerator: Store cooked kebabs in an airtight container for up to 2 days; reheat in a skillet to restore crispness.

Freezer: Freeze uncooked, coated patties on a tray, then transfer to a zip‑lock bag; they keep for 1‑1.5 months. Fry directly from frozen, adding 2‑3 minutes per side.

Room temperature: Do not keep at room temperature for more than 2 hours due to oil and moisture.

Make-Ahead Tips

• Form and coat the kebabs, then freeze them raw; fry when needed.
• Prepared spice mix can be stored in an airtight jar for up to 1 month.

Frequently Asked Questions